I am trying to eat as cheaply, simply, and easily as possible, while having good nutrition.

I am trying to eat as cheaply, simply, and easily as possible, while having good nutrition.
I am currently doing lentils and bread (made with enriched flour, eggs, yeast, salt, small amount of ascorbic acid) am I going to die of some horrible nutrient deficiency? Is there anything I need to add?

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  1. 4 weeks ago
    Anonymous

    Rice, Beans, Eggs, Bananas. Easy

  2. 4 weeks ago
    Anonymous

    i hope you're not adding the vitamin C into the lentils. boiling breaks it down.
    the only thing you listed that contains fat are the eggs. you might want to do something about that.
    maybe olive oil or some other good vegetable oil. don't skimp on the oil, a bottle costs a lot of money, but also lasts a very long time, and is actually kinda cheap if you compare the cost per calorie.
    and maybe toss some vegetables in there, just to be safe. some mirepoix goes well with lentils, or most stews, really.

    • 4 weeks ago
      Anonymous

      i add a bit of ascorbic acid to my bread dough, i presume that will also frick it, i didn't know that. Maybe I should just have it straight. Will try and implement some oil.

      Will also try and implement some vegetables and fruits, thank you everyone for your input, I've been trying to figure this out but nutritional info seems very hard to get direct answers on

    • 4 weeks ago
      Anonymous

      I like to get that big pack of breakfast sausage at Costco, i will oven roast them, cut them up, portion, and whenever i make lentils, i toss in a cup of sausage... good times.

      This, fat and protein are important. I would consider getting a giant bottle of gelatin, and would eat 10g of gelatin/day. For fat, i would splurge on good olive oil, and coconut oil. Oil is something i don't save on...
      try finding a local grain supplier... you can get 10 kilo bags of shit for the price of 1kg at grocery stores.

      • 4 weeks ago
        Anonymous

        gelatin is an incomplete protein

    • 4 weeks ago
      Anonymous

      Hipster cooklet detected

  3. 4 weeks ago
    Anonymous

    There are nutritional calculators that can tell you what you might be deficient in. But you usually have to pay to get all the information. You could look up the ingredients and do the calculations yourself. It doesn't sound like you'll become so deficient that you die, although I think you need more vitamin C at the very least like the other poster said. But you're probably getting less than optimal amounts of a few things with that diet.

  4. 4 weeks ago
    Anonymous

    Some fruits and vegetables would be good. Bananas, oranges, cabbage, frozen spinach, carrots

  5. 4 weeks ago
    Anonymous

    You need vitamin C if that's what you are going to eat. In any case I'd pick another staple instead of bread, potatoes for example would really bump up the nutrients and give you the vitamin C you need

    • 4 weeks ago
      Anonymous

      >potatoes for example would really bump up the nutrients and give you the vitamin C you need
      Only if you eat them raw

      • 4 weeks ago
        Anonymous

        Nope.

        • 4 weeks ago
          Anonymous

          They don't have much vitamin C to start with and any way you cook them leaks or destroys the vitamin C

          • 4 weeks ago
            Anonymous

            It doesnt, and a normal size potato have oebr 30% of your daily C. The nutrients listed on labels and in food databases take into account cooking, uncooked potatoes are indigestible, its all resistant starch, you would get 0 calories from an uncooked potato. I know you are truing to seem smart but you are incorrect. People have lived onnpotaotes for extended periods of time, both out of necessity and in deliberate scientific studies which drew blood and took stats. I'm not going to argue with you.

            • 4 weeks ago
              Anonymous

              Resistant starch isnt 0 calories, it gets turned into scfa's by gut bacteria. 2.5 calories per gram as opposed to 4 in regular starches.

            • 4 weeks ago
              Anonymous

              This is just incorrect, and obviously I wasn't saying to eat raw potatoes, I was saying only a raw potato would have appreciable levels of vitamin C. That is true.

              • 4 weeks ago
                Anonymous

                No, its wrong, and everything that was said was correct, you can literally look at history and in the scientific literature. but ok man, die on this hill

                Resistant starch isnt 0 calories, it gets turned into scfa's by gut bacteria. 2.5 calories per gram as opposed to 4 in regular starches.

                Its a different metabolic pathway, the acids directly absorbed in the gut, they can't be stored or used in glycolytic conversation. They aren't esterified and stored as fat in any context, in essence its 0 calories. You can argue technicalities but its generally accurate

              • 4 weeks ago
                Anonymous

                >No, its wrong, and everything that was said was correct, you can literally look at history and in the scientific literature. but ok man, die on this hill
                Your bizarre dogmatism about this puts you at a disadvantage from the start

              • 4 weeks ago
                Anonymous

                >resorts to ad hom
                Concession accepted

              • 4 weeks ago
                Anonymous

                That's a raw potato. When it cook it, it leaks out most of the vitamin C.

              • 4 weeks ago
                Anonymous

                https://i.imgur.com/dag1AIP.png

                >This is just incorrect
                Its correct

              • 4 weeks ago
                Anonymous

                >without skin
                there's your problem idiot, shut up

              • 4 weeks ago
                Anonymous

                >its a different metabolic pathway, the acids directly absorbed in the gut, they can't be stored or used in glycolytic conversation. They aren't esterified and stored as fat in any context, in essence its 0 calories. You can argue technicalities but its generally accurate

                You have no idea what youre talking about. Embarrassing.

              • 4 weeks ago
                Anonymous

                >This is just incorrect
                Its correct

      • 4 weeks ago
        Anonymous

        Boiling vegetables and then throwing the water away is what destroys/removes most of the vitamin C. If you drink the liquid or cook them any other way you're still getting a good amount of the vitamin C.

        • 4 weeks ago
          Anonymous

          Hes just trying to sound intelligent. Ignore him, hes just objectively wrong

        • 4 weeks ago
          Anonymous

          this one sounds about right.
          unless you boil them much longer than you need to, or discard the water after boiling, the vitamin C should remain mostly intact (but only mostly)
          raw is still better for foods that can be eaten raw. citrus juice for example adds a nice amount of acidity to lentils, beans, rice if you add it before boiling, but you also kill some of the vitamin C, which you paid good money for, so adding it after the boiling or having it separate from the boiled food can be more efficient.

          • 4 weeks ago
            Anonymous

            >citrus juice for example adds a nice amount of acidity to lentils, beans, rice if you add it before boiling
            Have to be careful with that because dry lentils and beans won't soften properly in acidic liquid.

            • 4 weeks ago
              Anonymous

              I didn't know that, but it's never been a problem with red lentils for me.
              Probably matters for every other lentil with a proper outer skin though. Red lentils are good at turning into mush, even if i season the water before putting in the lentils, which you also shouldn't do because it prevents them from soaking up the water.
              i only used lime juice on cooked (canned) beans, boiling dried beans in lime juice until they're tender will 100% destroy every single vitamin molecule in the pot.

              • 4 weeks ago
                Anonymous

                Apparently acid toughens the fiber so it might not be as much of an issue with red lentils since they're small and fall apart easily in the first place.

                >even if i season the water before putting in the lentils, which you also shouldn't do because it prevents them from soaking up the water.
                Are you talking about salt? I'm not sure why that information gets shared so much as it's actually not true. Tests have showed salt made for more tender beans. The best beans I make have a good amount of salt added at the beginning, they have a better texture and it flavors the inside of the bean as it soaks up the salty water. I only ever had trouble when adding acidic ingredients to the liquid.

  6. 4 weeks ago
    Anonymous

    Iodine, selenium, magnesium, calcium. Humans are meant to eat a variety of foods, if your going to limit the variety at least take a multivitamin

  7. 4 weeks ago
    Anonymous

    It's not that hard to eat a handful of good protein, vegetables (even frozen mix or something) and good amount of oil. Add some carbs to suit your fitness level.
    Don't complicate things.

  8. 4 weeks ago
    Anonymous

    >as cheap as possible
    Dried beans, brown rice, and a bottle of multivitamins.

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